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Summer Vegetable Couscous

Fragrant couscous studded with fresh corn, zucchini, and bell pepper. Serve it as a side for grilled steaks, chicken, burgers, or pork chops or add cooked chicken, shrimp, or meat to make it a meal.


6 as a side dish
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 2 small zucchini (or 1 medium to large zucchini), diced
  • 1 teaspoon ground cumin
  • 2 teaspoons Veggie-Stock Gold® dissolved in 2 cups hot water
  • 1 10-ounce box couscous (1 1/2 cups)
  • 3 tablespoons chopped fresh parsley
  • Salt and ground black pepper


  1. Warm the oil in a large saucepan over medium heat.  Add the onion and cook for about 3 minutes.  Add the pepper and cook 3 minutes more.  Add the zucchini, corn, and cumin and cook another 5 minutes, until the vegetables are tender.
  2. Add the diluted Veggie-Stock Gold® and bring the mixture to a simmer.  Remove it from the heat, stir in the couscous, cover the pan, and let it stand for 5 minutes.
  3. Fluff the couscous with a fork, stir in the parsley, and season to taste with salt and pepper.
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Classic French Stocks and Sauces